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Monday, April 30, 2012

Butter and Honey Kamut Muffins

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Although I typically share an entree recipe on Mondays, today I couldn't wait to share these muffins. They're vegetarian (but not vegan), so I suppose they still fit the bill!

Kamut is the brand name for khorasan wheat, an ancient grain that has been revived in modern times. The story of this wheat is pretty remarkable - it dates to ancient Egypt. Beyond it's interesting history though, kamut boasts a different flavor from standard wheat. It is buttery tasting, rather than the nutty, wheat-y flavor we're used to. And it's supposed to be easier on the digestive system. It also lends a beautiful golden color to baked goods.

That buttery flavor where these muffins get their name. They're not made with a ton of butter, and have just enough honey to make them perfectly sweet, but the buttery taste of kamut takes both of those flavors to a new level. The kamut makes the muffins dense and moist, with none of the dryness sometimes associated with whole grain baked goods. These muffins taste like a total indulgence, but are really a reasonable choice.

I used Bob's Red Mill whole grain kamut flour and kamut hot cereal. I imagine variations on these muffins could be made with a variety of other flours and cereals - I'm thinking whole wheat and oatmeal or spelt and spelt flakes as an option. But the kamut really makes the flavor of these muffins special.

Although you could certainly top these muffins with butter and honey, I think that would be over-kill in this case. They taste wonderfully rich just as they are.

Butter and Honey Kamut MuffinsI use a combination of milk and vinegar here, but you could substitute an equal amount of buttermilk or soured milk if you like. This recipe was inspired by Pharaoh's Muffins, from the kamut cereal package.
Yield: 12 muffins

DIRECTIONS
1. Combine kamut cereal, milk, and vinegar in a bowl and stir to combine. Set aside.
2. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tray with papers, or grease.
3. Stir together butter, honey, and egg until combined. Stir in all remaining ingredients and kamut-milk mixture. Spoon into prepared muffin tin.
4. Bake for 12-15 minutes, until golden brown. Remove from pan and cool completely on a wire rack.

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